Goat Cheese Bruschetta Perfect PairingsRoséAppetizers “The tangy goat cheese brings out the acidity while the sweet sun dried tomatoes highlight the watermelon and strawberry characteristics of the Rose.” – Denise Gill, AVV Tasting Room Manager – Serves 6 to 8 – Ingredients: 12 oz. goat cheese logs (freeze ½ hour to slice then crumble) ½ cup sun dried tomatoes, drained and chopped ¹⁄³ cup fresh basil, chopped ¼ cup fresh parsley, chopped ½ tsp. fresh rosemary, minced 4-5 medium size garlic cloves, minced ½ cup AVV olive oil ¼ tsp. dried thyme ¼ tsp. pepper flakes Salt and pepper, to taste 1 French bread baguette, sliced Additional fresh basil for garnish Method of Preparation: Crumble the goat cheese into the bottom of a shallow serving dish. Combine all chopped and minced ingredients in a bowl with the olive oil, thyme and pepper flakes. Season with salt and pepper, to taste. Pour evenly over goat cheese, then cover and marinate in the refrigerator a minimum of 2 hours to overnight. Remove from refrigerator 30 minutes prior to serving. Serve on a toasted, sliced baguette and garnish with fresh basil leaves. Note: For a warm appetizer, place cheese mixture on top of toasted baguette, then broil until slightly melted. Garnish with fresh basil leaves.
